• Korean Journal of Community Nutrition
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• v.21 no.1
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• pp.75-83
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• 2016

Objectives: The purpose of this study was to analyze correlation thresholds and assessment for salty taste and high-salt dietary behaviors by age. Methods: A total of 524 subjects including 100 each of elementary school students, middle school students, college students, and elderly as well as 124 adults were surveyed for detection and recognition thresholds, salty taste assessments, and high-salt dietary behaviors. Results: Elementary students had a lower detection threshold (p<0.05) and recognition threshold (p<0.01) than did the other groups. Salty taste assessments were lowest among elementary students, followed by middle school students, while college students, adults, and elderly had higher assessment score (p<0.001). Elementary students had significantly lower scores for high-salt dietary behavior than did middle school students, college students, adults and elderly (p<0.001). Middle school students had higher scores for high-salt dietary behavior than did elementary school students and elderly (p<0.001) but no meaningful difference was found in dietary behavior scores between college students, adults, and elderly. There were positive correlations between high-salt dietary behavior and detection thresholds (p<0.001), recognition thresholds (p<0.001), and salty taste assessment (p<0.001). High-salt dietary behavior was more positively correlated with salty taste assessment than detection and recognition thresholds for salty taste. Conclusions: This study suggested that salty taste assessments were positively associated with scores for the detection and recognition thresholds and high-salt dietary behavior.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.687-694
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• 2014

The purpose of this study was to investigate the salt-related dietary behaviors according to the stage of change model in middle school students from the Gyeongsangbuk-do area. Data were collected from, a total of 253 male and 210 female middle school students through. Self-reporting questionnaire. By stage of salt-related dietary behaviors, the 'Pre-contemplation stage' was comprised of 57.3%, the 'Contemplation stage' of 12.2%, the 'Preparation stage' of 7.4% and the 'Action stage' of 23.2% of students. There were significant differences in the stage of change according to the experience with salt-related nutrition education (p<0.05), wherein differences according to gender and parent's education were not observed. In the salt-related dietary behaviors, there were significant differences according to gender (p<0.05), pocket money (p<0.01), and the stage of change (p<0.001). Males had higher salt-related dietary behavior scores than females, while students who had more pocket money also had higher scores, and the action group had lower scores than the other groups. Among the 10 items of salt-related dietary behaviors, only 4 showed above the average score (2.92/5.00), including behaviors of liking kimchi, completely consuming snacks and instant foods, and drinking the broth of soups. The salt-related dietary score of males was higher than females, while the action group's score was lower than the other stages.

• Korean Journal of Community Nutrition
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• v.17 no.1
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• pp.38-48
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• 2012

The purpose of this study was to compare regional differences in salty taste assessments, nutrition knowledge, dietary attitudes and dietary behaviors associated with high-salt diets in four national regions in Korea (Region 1: Seoul, Sokcho, Region 2: Buyeo, Jecheon, Gong Ju, Region 3: Daegu, Gyeongsan, Region 4: Jeon Ju). Subjects were 860 persons who participated in sodium reduction campaign. The result of the salty taste assessment by region was not significantly different. The nutrition knowledge score of subjects in Region 1 was the highest. Dietary attitude scores that showed preference for high-salt diets of Region 2 and Region 4 subjects were higher than those of Regions 1 and 3 subjects (p < 0.001). Dietary behavior scores were not significantly different among regions. The correlation between sodium intake and salty taste assessment was significant (p < 0.01). Older subjects who had high blood pressure levels and lower nutrition knowledge were more likely to have high sodium intakes. Even though the salty taste assessment and dietary behavior scores by region were not significantly different, the salty taste assessment scores had a significant negative correlation with nutrition knowledge and had a significant positive correlation with dietary attitude and dietary behavior in terms of preference for high-salt diets. Therefore, nationwide education regarding salt intake reduction and health and a campaign to encourage favorable attitudes and behavioral changes regarding consumption of a no-salt / low-salt diet is needed.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.230-244
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• 1999

1) Table salt (=NaCl=common salt=salt) is scientifically characterized, and the significant role in dietary and daily life has generally been discussed from the standpoint of human ecology. 2) In dietary life, salt fundamentally gives a deliciousness to dishes and nutro-physiologically functions to keep homeostasis in the body. Meanwhile, the excessive intake of salt often causes the high blood pressure and induces several fatal diseases. 3) In daily life, salt derivatives(Na-, Cl-compound) are quite useful widely over food, clothing and housing. Meanwhile, some of them especially organochlorine compounds often pollute the environment and damage the humans and or ecology as so-called environmental hormone resulting in dioxins. 4) For the ambivalence of salt in health and environment, humans, but not salt, are wholly responsible. The fact would go not only to salt but also generally to resources on the earth. 5) Humans should adequately be moderate in utilizations and consumptions of salt and or resources. Everything must be kept with in bounds. This conception would surely bring the stable maintenance and the sound development to the system of human ecology as well as global ecology.

• Journal of Aquaculture
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• v.18 no.2
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• pp.69-75
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• 2005

One 30-day feeding trial was conducted to examine the effects of dietary salt on seawater adaptability of rainbow trout (Onchorhynchus mykiss) fed three experimental diets containing 0% (control), 4% and 8% salt. The experimetal period included 30 days of feeding trial in freshwater, 3 days of the step by step seawater acclimation with-out feeding diets, and 21 more days of seawater adaptation period (not with all experimental fish) with feeding the basal diet. Growth rates from triplicate groups were determined fur 30 days of feeding trial. Blood samples were taken at the begining and at the end of feeding trial, and 3 times (on 1st, 4th and 8th day) of the seawater adaptation period. Daily survival rates of duplicate groups from three experimetal treatments were recorded for 21 days of the seawater adaptation period. Total average initial and final fish weight were $149.5{\pm}7.6\;and\;187.1{\pm}7.6g$. Feed efficiency of fish fed diets containing 4% and 8% salt were significantly better than those of fish fed the control diet. Average cumulative survival rates were 72, 80 and 88% from the control, 4% and 8% salt diets, respectively. Pulse rate per minutes decreased with dietary salt level. Serum $Na^+\;and\;Cl^-$ concentrations of fish fed 4% and 8% salt diets were significantly higher than those of fish fed the control diet (P<0.05), however, the concentrations were stabilized after 8 days of seawater adaptation. Serum cortisol, glucose, cholesterol and tryglyceride concentrations, and the osmorality of fish decreased with dietary salt level, these values were significantly lower than those of fish fed the control diet. These results indicated that the dietary supplementation of salt could have advantages for seawater adaptability of rainbow trout.

• Journal of Nutrition and Health
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• v.30 no.8
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• pp.920-929
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• 1997

This study examined the effect of dietary salt levels on the incidence and cure of gastric ulcer in rats. Two sets of experiment were conducted . In the first experiment, the rats were divided into 3 groups. The 3 groups were fed 0%, 4%, and 8% NaCl diets respectively for 20days. The rats were given water -immersion restraint stress at the end of the dietary period , and sacrificed. The ulcer index by histological test was higher in rats fed the 8% NaCl diet than those in the other groups. The hexosamine and glutathione levels were significantly lower in the rats fed the 8% NaCl diet. Hematocrit and total iron binding capacity(TIBC) showed lower values caused by bleeding of gastric mucosa. The second experiment was designed to determine the effect of soldium concentration on the cure of gastric ulcer . As the gastric ulcer was recovered, ulcer length was gradually deceased in the control group but not changed in the 8% NaCl diet group. The gastric hexosamine and hepatic glutathione were increased in the control group but decreased in the 8% NaCl diet group. The hematologic indices of stressed rats showed the same tendency. As a result, dietary salt per se did not cause gastric ulcer . Once an ulcer is formed by stress or any other factor, higher levels of dietary salt may be detrimental to gastric mucosa, thereby delaying the healing of the ulcer. It is recommended that dietary salt intake be reduced in stress-prone people.

• Korean Journal of Human Ecology
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• v.22 no.4
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• pp.693-705
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• 2013

This study was conducted to identify adults' knowledge, dietary behavior related to sodium, the attitude towards a low-salt diet, and to examine the relation between these variables. The participants were 366 adults in Jeonbuk area. The data were analyzed using Pearson correlation coefficients, ANOVA and Duncan test with SPSS v. 12.0. The score for participants' knowledge about sodium was 12.32 points of a possible 16, the score for dietary behavior related to sodium was 45.74 points of a possible 70, and their score for attitude towards a low-salt diet was 30.35 points of a possible 50. The knowledge showed significant differences by gender (p<.05), and concern about health (p<.05). The dietary behavior of sodium use showed significant differences by gender (p<.001), age (p<.001), educational level (p<.05), job (p<.001), income (p<.05), BMI (p<.05), smoking (p<.01), drinking (p<.01), exercise (p<.05), regularity of health checkup (p<.001), and concern about health (p<.01). The attitude towards a low-salt diet showed significant differences by gender (p<.001), age (p<.001), job (p<.001), income (p<.001), smoking (p<.05), regularity of health checkup (p<.001), and concern about health (p<.001). There was a significant positive correlation between knowledge about sodium, dietary behavior related to sodium, attitude towards a low-salt diet. Dietary behavior related to sodium showed a positive correlation with attitudes towards a low-salt diet. In conclusion, it is necessary to consider the related factors for the development and implementation of systematic education programs that can encourage and promote preventive dietary behavior for disease, e.g. stomach cancer, and hypertension among adults.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.226-233
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• 2015

The purpose of this study was to evaluate salt-related dietary attitudes, behaviors, and nutrition knowledge according to urinary salt signal of university students. Based on urinary salt signal, we classified subjects into an "adequate Na intake (ANI)" group (n=52) (salt ${\leq}6g$) and "excess Na intake (ENI)" group (n=66) (salt >6 g). Subjects were asked about general characteristics, lifestyle, salt-related dietary attitudes, behaviors, and nutritional knowledge using questionnaire. The ENI group had more subjects who were drinkers (P<0.05) compared to the ANI group. The ENI group (33.45) showed a significantly lower score in terms of salt-related dietary attitudes compared to the ANI group (35.50) (P<0.05). There was no significant difference in the total score of salt-related dietary behavior between the groups. The score of nutrition knowledge was significantly higher in the ANI (9.77) group than in the ENI (8.82) group (P<0.05). The correlation analysis indicated that the urinary salt signal had a negative correlation with the salt-related dietary attitude score after adjustments for age, sex, and body mass index (r=-0.2100, P<0.05). These results support the validity of using the urinary salt signal to simplify estimation of sodium intake.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.503-509
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• 2001

The effects of salting methods on textural properties of Kakdugi were evaluated during fermentation at 1$0^{\circ}C$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at final salt concentration of 1.5%, which is appropriate for organoleptic quality. The salting methods for radish cubes(2 cm size) of Kakdugi were as follows; 1) Treatment S-1: spraying dry salt uniformly on to the radish cubes at 1.5%(w/w) and holding for 1 hr, 2) Treatment S-5: spraying dry salt uniformly on to the radish cubes at 1.2%(w/w) and holding for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution for 5 hr. The contents of water soluble pectin, total soluble solid and PG activity were increased as the fermentation periods increased. A majority of total dietary fiber(TDF) consisted of soluble dietary fiber(SDF), and the amount of insoluble dietary fiber(IDF) was relatively small in Kakdugi during fermentation. Furthermore, an increase in SDF and a consequent decrease in IDF contents were observed with the fermentation time increased.

• Korean Journal of Community Nutrition
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• v.18 no.5
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• pp.478-490
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• 2013

Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood.